Ron Wilson

Ron Wilson

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Check out Rita's Buns


Legend has it that if you make yeasted hot cross buns for Good Friday and hang one up in the kitchen, you’ll have success with anything you make with yeast all year ‘round. 



1 package (1/4 ounce) active dry yeast, either regular or rapid rise

1 tablespoon plus 1/2 cup sugar, divided

1 cup warm milk (110° to 115°)

1/4 cup salted butter, softened (or use unsalted and add 1/4 teaspoon salt to recipe)

1 cup raisins - I sometimes use golden raisins

1 large egg

3-1/2 to 3-3/4 cups all-purpose flour (I wound up using 3-1/2 cups)

In mixer bowl, dissolve yeast and 1 tablespoon sugar in warm milk. Let stand for 5 minutes. It will foam up. Add the butter, raisins, egg, salt if you are using it, and remaining sugar; beat until smooth on medium.

Stir in enough flour to form a soft dough on low speed. Turn onto a very lightly floured surface (not too much flour or your buns will be tough); knead until smooth and elastic, about 5 minutes. I used the dough hook so avoided the hand kneading and extra flour needed.

 Place in a sprayed or buttered bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Stick a finger in the dough gently, if the indentation remains, you’re good to go; if it springs back, let it raise a bit more.

Punch dough down. Turn again onto a lightly floured surface; divide into 12 portions. Shape each into a ball.

 Place in a sprayed or buttered 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 25-30 minutes or until golden. Mine were done at 25 minutes. Makes 12 buns.

Frosting - after buns have cooled!

Whisk together:

2 cups confectioner’s sugar

1 tablespoon vanilla

4 tablespoons water or more if needed.

Make a cross shape on each bun.


Tips from Ritas kitchen:

As an experiment, I divided the dough in half and let half raise at room temperature and half raise in the frig, covered, overnight. Both batches came out great.







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